The Effect of Bioactive Compounds in Anti-inflammation

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Phytochemicals and Human Health".

Deadline for manuscript submissions: 15 June 2024 | Viewed by 199

Special Issue Editor

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Guest Editor
Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture, 30-149 Krakow, Poland
Interests: human nutrition; antioxidant and anti-inflammatory properties; plant food
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Special Issue Information

Dear Colleagues,

Bioactive food ingredients are understood as compounds that can enhance, weaken, or modify the body’s physiological and metabolic functions. The effects of such ingredients may be beneficial or unfavorable. The use of research strategies such as genomics, proteomics, and metabolomics, as well as access to large amounts of data (e.g., collected in databases) and tools for their processing, provide unprecedented expansion possibilities with regard to knowledge about bioactive food ingredients.

Chronic inflammation is a symptom accompanying many non-communicable diseases. It seems reasonable to create and use an anti-inflammatory dietary pattern in the prevention and treatment of these diseases. It is a known fact that food can influence the body's inflammation through immunomodulation. Various foods or nutritional and bioactive food ingredients may have pro- or anti-inflammatory effects. However, it is the overall diet that has the greatest impact on the functioning of the body. An anti-inflammatory diet therefore includes both many food components and food products with anti-inflammatory potential, and eliminates or recommends limiting the consumption of pro-inflammatory foods. It is considered particularly important when planning a diet to take into account the large supply of raw materials and plant products. The combination of these strategies allows for a cumulative positive effect of the diet on reducing inflammation in the body and thus reducing the risk of the occurrence or severity of lifestyle diseases.

Dr. Ewa Piątkowska
Guest Editor

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  • inflammation
  • plant origin food
  • antioxidants
  • human health
  • non-communicable diseases

Published Papers

This special issue is now open for submission.
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